Summary
| Prep Time | 20 mins |
| Total Time | 3 hrs 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 8 pork medallions
- 8 slices bacon
- 3 tablespoon mustard, hotter
- 1 tablespoon sambal oelek
- Pepper, coarsely ground
- little oil
- little wine, white
- 500 ml cream
- Salt or flavor
- in Chives, rolls
Print Recipe
Pin Recipe Instructions
- Mix 3 tablespoons hot mustard with 1 tablespoon sambal oelek and coarsely ground pepper. Coat the 8 pork medallions generously. Refrigerate for at least 2 hours, ideally overnight.
- Preheat the oven to 180°C (350°F). Wrap each medallion with one slice of bacon and secure with kitchen string or a toothpick.
- Heat a little oil in a large pan over medium-high heat. Fry the medallions on all sides (about 2-3 minutes per side) until browned. Transfer to a baking pan.
- Deglaze the pan with a little white wine and stir in 500 ml cream. Season with salt and pepper to taste, add the chives, and pour the sauce over the medallions in the baking pan.
- Braise in the oven at 180°C (350°F) for 20 minutes, or until the pork reaches an internal temperature of 63°C (145°F). Serve with pasta and vegetables.
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